Molly Baz's Egg Salad Sandwich
Servings 2
Ingredients
- 4 slices Thick White Bread
- 4 tbsp Mayo
- 4 whole Eggs
- 1 tbsp Cornichons/Gherkins
- 1 tsp Capers
- 1 tbsp Dijon Mustard
- 1 tbsp Wholegrain Mustard
- 1/2 bunch Fresh Dill
- 2 tbsp Extra Virgin Olive Oil
- 1 Lemon
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Put the eggs into a medium pot, cover with water, and bring to a boil. Boil for nine minutes, then drain and place into a bowl of cold water.
- Peel the eggs and place into a medium mixing bowl. Once all the eggs are peeled, break the eggs up with your hands.
- Chop up your cornichons, capers and herbs and add to the bowl.
- Add the dijon and wholegrain mustard, along with 2 tbsp of mayo and 2 tbsp of extra virgin olive oil. Season with salt and pepper.
- Zest about half of the lemon and add half of the juice - if it needs more, add more zest and juice.
- Mayo up the bread, and dollop egg salad mixture liberally. Enjoy.